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Paruppu Urundai Khuzhambu and Masal Vadai using Murungai Keerai


By Prema's Thaligai (Visit website)







This is the usual menu at my mom's place on puratasi satardays.I use to prepare paruppu urundai khuzhambu by normal method but this time want to try my mom's method using murungai keerai(drum stick leaves).In that same flour she will prepare masal vadai.Only the list of ingredient is long but the taste is delicious.Do try this method and you will say that mom method always the best.Here is the recipe







Ingredients:





For Paruppu Urundai:


1 and 1/2 cup Channa Dal 
Toor Dal a handful
1 Medium sized Onion,chopped finely
1/3 tsp Fennel Seeds
2-3 Dry Red Chilly 
1 cup drum stick leaves,washed and drained

2 Garlic pods finely chopped
Few Coriander Leaves,chopped finely

1 Sprig Curry Leaves,chopped finely
1 inch Ginger,chopped finely
Coconut 2 Tsp(optional)
Salt to taste





For Kuzhambu:





1 tsp Oil

1 Medium sized Onion,chopped

1 Tomato,chopped

1 Sprig Curry Leaves
1 tsp Fennel seeds Powder 
1/2 tsp Mustard seeds 
1 tsp Chili powder 
2 tsp Coriander powder 
1/3 tsp Turmeric powder
1 cup Tamarind Extract 

Few Drum Stick Leaves for Garnishing

Salt to taste




Method:


Soak the channa dhal and toor dhal in water for about one hour and drain the water completely.Reserve 2 tbsp of dal for masal vadai.
Grind the remaining dal coarsely with red chilly,fennel seeds and salt.
Add only tsp of water while grinding,because the batter should not be watery.
Reserve some batter for vadai and transfer the remaining grinded dal into a large mixing bowl,add coriander leaves,curry leaves,onion,ginger,garlic and mix them well.
Finally add the drum stick leaves,if u want u can add the grated coconut also at this stage and mix well.
Make lemon sized balls and keep aside.Lets prepare the Kuzhambu.
Heat oil in a kadai,add mustard seeds into it.Once the seeds splutter,add onion,tomato and curry leaves,fry them for a while.
Add tamarind extract,fennel seed Powder,turmeric powder, chilly and coriander powder and cook in medium flame,till raw smell goes.
Slowly drop the dal balls one by one,cover and cook for few minutes.
Don?t stir the gravy because the balls will break.If you feel the ball may break then you can either steam the balls in idly steamer and add it to the gravy.I add directly into it.Cover it with a lid and cook until the balls are cooked well.
When it boils well garnish with drum stick leaves,this gives nice flavor to the gravy.


Paruppu Urundai Khuzhambu is ready to serve.


Masal Vadai:









Ingredients:





Paruppu urundai batter

2 tbsp Soaked dal

Oil for Frying





Method:





We are going to use the same paruppu urundai batter for vadai.Add the reserved dal and urundai batter.
Mix them well.
Wet the hand and make a small ball.
Flatten the ball using thumb.
Heat the oil and drop the vadai slowly.
Fry the both side and take it out.






Enjoy the delicious vadai with unique flavour.That's makes a simple lunch into feast. 





Have a nice day!


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